If you’re looking for something a little different in the chocolate chip cookie world, try these soft, hearty, chewy Rye Chocolate Chip Cookies!

Rye Chocolate Chip Cookies on a white and brown plate

Chocolate chip cookies are never boring, but I still enjoy finding new ways to make them in different ways. I recently got a bag of rye flour from King Arthur Baking along with a few recipe ideas for using it. I kept coming back to these Rye Chocolate Chip Cookies, intrigued by the promise of a tasty twist on a classic.

And I must say I have been extremely pleased with the result. The rye flour adds a hearty, nutty flavor that I really enjoy. Underneath that, they’re still the kind of chocolate chip cookies we all know and love. But the rye flour gives them that little extra something to make them different.

Rye Chocolate Chip Cookies on a wire cooling rack

In addition to that flavor difference, you may also notice that these soft cookies are also a little chewy. It’s really a perfect combination of texture and flavor.

If you’ve made chocolate chip cookies previously, making these cookies will feel quite familiar. My only word of warning is that the rye flour gives the resulting dough a slick texture. It’s not enough to make the dough difficult to handle, but it will be different than a cookie made with all-purpose flour and may make it more challenging to get the chocolate chips mixed into the dough. It will work, though, with a little extra effort in mixing in the chips.

overhead view of Rye Chocolate Chip Cookies on a white and brown plate

If you’re looking for something different to change your chocolate chip cookie routine, then try these Rye Chocolate Chip Cookies. I was pleasantly surprised by how very much I like them, and I hope you will find that you love them, too!

Find more cookie recipes in the Recipe Index.

Yield: about 40 cookies

Rye Chocolate Chip Cookies

Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes

Rye Chocolate Chip Cookies are a heartier, nuttier, chewier version of a classic cookie!

Rye Chocolate Chip Cookies on a white and brown plate

  • 2/3 cup (133g) firmly packed light brown sugar
  • 2/3 cup (133g) granulated sugar
  • 3/4 cup (170g) unsalted butter, melted and slightly cooled
  • 1 teaspoon salt
  • 2 teaspoons vanilla extract
  • 1 teaspoon baking soda
  • 1 large egg
  • 3 cups (318g) medium rye flour
  • 2 cups (340g) semisweet chocolate chips

Instructions

  1. Preheat oven to 350°F. Line baking sheets with parchment paper or silicone liners.
  2. Using an electric mixer on medium speed, beat the brown sugar, sugar, butter, salt, vanilla, and baking soda until smooth and creamy. Add the egg, and mix well.
  3. Reduce mixer speed to low. Gradually add the flour, mixing just until combined. Stir in the chocolate chips.
  4. Drop the dough by 1-tablespoon portions onto the prepared pan, leaving about 2 inches between the cookies.
  5. Bake, one pan at a time, 10-12 minutes, or until the edges are browned and the tops are golden brown.
  6. Cool on the pan on a wire rack for about 10 minutes or until set enough to handle. Then transfer the cookies to a wire rack to cool completely.

Notes

Recipe slightly adapted from King Arthur Baking. Click here to find their medium rye flour.

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Bake or Break is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

King Arthur Baking kindly provided me with a goodie bag of their products to celebrate their new branding and new name.

Rye Chocolate Chip Cookies bakeorbreak.com

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    2 Comments on “Rye Chocolate Chip Cookies”

  1. I only have a small amount of rye flour and not going grocery, for the remaining flour could I substitute all purpose flour?

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